Our Mexican affair

Morgan came over for dinner again and we cooked it up with a Mexican flair. It was delicious and I did up some old favorites of mine and Beau’s. This weekend you have this Mexican flair as well. Here we go…

 

Jalapeno Poppers

Jalapenos (we used the ones from our garden!!!)

Cream cheese (I used goat cheese)

Bacon (1/2 slice per popper)

Toothpicks

 

Cut each jalapeno open and take out the insides and all the seeds. You can cut it completely in half and make two or just partially in half and make one large one. Stuff with the cheese. Wrap it in back and keep closed with toothpick. Grill until bacon is crispy.

 

*You can put some stuff in the cheese if you like-chives, onion, herbs and spices or whatever.

 

Baja Fish Tacos with Pico de Gallo

Pico de Gallo Salsa

2 medium tomatoes, diced

½ small red onion, chopped

½ tsp jalapeno pepper, seeded and minced

4 sprigs cilantro, roughly chopped

1 green onion, finely chopped

1 garlic clove, mined

1 T lime juice

1/8 tsp kosher salt

1/8 tsp pepper

1/8 tsp cumin

 

Combine all ingredients in a medium bowl. Season with additional salt, lime pepper and/or cumin. Let sit for at least 30 minutes.

 

Creamy White Dill Sauce

½ c mayo

½ c plain yogurt (I used Greek yogurt)

Juice from ½ a lime (2 T)

1 tsp jalapeno pepper, minced

1 tsp cayenne (I used ½ tsp because 1 tsp is way too hot for us)

½ tsp dried oregano

½ tsp kosher salt

½ tsp cumin

½ tsp dried dill weed

1/8 tsp garlic powder

 

Combine all ingredients in a small bowl and adjust seasoning as desired. Refrigerate 30 minutes.

 

Fish

1 lb fresh fish (I have used Tilapia and Mahi-Mahi for this and both are good)

Garlic salt

Pepper

*Use whatever seasoning you want for the fish.

 

½ head white cabbage, thinly sliced

8-10 corn or flour tortillas

 

Grill the fish until flaky and done. Shred it up. Heat up those tortillas and put them on your plate. Now top them with some fish, cabbage, Baja Sauce and Pico de Gallo. Enjoy them…immensely! Yum.

 

Grilled Corn Salad with Cucumbers

4 ears of corn, grilled

½ English cucumber, diced

½ avocado, diced

3 jarred roasted red peppers, diced

¼ c chopped cilantro

2 green onions, sliced thinly

½ c feta cheese, crumbles

3 T EVOO

Juice from 1 lime

1 clove garlic, minced

Couples pinches of cumin

Salt and pepper to taste

 

Remove the kernels from the corn cob. Place in a bowl with the rest of the ingredients and mix well.

*The lime juice keeps the avocado from turning brown so you can make this a little bit ahead of time. J